6 large baked potatoes - peeled and cubed (can use boiled, also)
1 large yellow onion, sliced
2 green onions, minced
1 1/2 cups shredded Cheddar cheese
1 cup sour cream
2 tsp salt
2 tsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
Instructions
1- Cook bacon until browned. Drain, crumble, and set aside.
2- Saute the yellow onion in the bacon grease until soft.
3- In a bowl, mix flour and milk until smooth - transfer to a stock pot over medium heat.
4- Gradually stir in heavy cream constantly until thickened (soup will thicken up later).
5- Stir in potatoes and yellow onion, stirring frequently.
6- Reduce heat, and simmer 7-10 minutes. Mix in 2/3 the bacon, salt, pepper, garlic powder, onion powder, paprika and grated cheese. Continue cooking, stirring frequently (bottom of pot will burn if you do not stir constantly!!!), until cheese is melted.
Serve with dollop of sour cream, green onions and remaining bacon on top.
PS - If the soup is too thick, when reheated.....add extra milk.
Can be made the day before to save time.
Originally Submitted
12/23/2009
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